/ Recipe Layered lemon cake

Recipe Layered lemon cake

  • Butter - 1 glass
  • Sugar - 2 cups
  • Eggs - 4 pieces
  • Flour - 3 Glasses (sift)
  • Milk - 1 glass
  • Extract of vanilla - 1 teaspoon
  • Yolks - 8 Pieces (stuffing)
  • Sugar - 1,5 glasses (filling)
  • Butter - 0.25 cups (filling)
  • Lemon, peel and juice - 3 Pieces (stuffing)
  • Water - 5 items. Spoons (glaze)
  • Cream - 0,25 st. Spoons (glaze)
  • Sugar - 1.3 Glass (glaze)
  • Eggs large - 2 pieces (glaze)
  • Corn syrup - 1 st. Spoon
  • Vanilla extract - 1 teaspoon (glaze)
  • Nuts or shavings - 0,5-1 Glass (optional)

1. Preheat the oven to 175 degrees. Whip butter with electric mixer. Add sugar and continue whisking for 6 to 8 minutes. 2. Add eggs, one at a time, whisking after each addition. Add the flour and milk in a few turns, starting and ending with flour. Add vanilla extract and beat. Divide the dough evenly among the 4 prepared forms for the pie. Each shape to hit several times on the table to remove air bubbles. Bake for 25-30 minutes. 3. To prepare the filling, heat all ingredients in a double boiler over boiling water. Cook, stirring, until the mixture slightly thickens. Remove from heat and allow to cool. Cover and cool. The filling should become thick. 4. To prepare the glaze, beat the first five ingredients together in a large bowl. Set the bowl over the pot with boiling water, filled approximately 2.5 cm. Beat the mixer at low speed until the mixture reaches a temperature of 60 degrees. Then whisk at high speed for 5 minutes. Remove the bowl from the pan and add the vanilla extract, whisk at high speed for 2-3 minutes to cool. Stir with coconut chips or chopped nuts if you use them. 5. Lay one crust on a serving dish and grease with a lemon filling. Repeat with the remaining cakes and stuffing. 6. Lubricate the top and the sides of the cake with the glaze.

Servings: 6-8

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